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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 32 |
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After years of searching for the perfect whole-grain raisin bread, Debra Van Den Heuvel whipped up this tasty recipe in Gilman, Wisconsin. âMy family loves it, and it makes such wonderful French toast,â she says. Ingredients:
2 cups raisins |
1-1/2 cups water |
1/2 cup old-fashioned oats |
1 tablespoon active dry yeast |
1-1/4 cups warm water (110° to 115°) |
1/4 cup honey |
2 eggs |
3/4 cup nonfat dry milk powder |
2 teaspoons salt |
1-1/2 teaspoons ground cinnamon |
2 cups king arthur premium 100% whole wheat flour |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a small saucepan, bring raisins and water to a boil. Reduce heat; cover and simmer for 5 minutes. Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside.
2. In a large bowl, dissolve yeast in warm water. Stir in honey; let stand for 5 minutes. Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a firm dough. Stir in raisins (dough will be sticky).
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; shape into two loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
5. Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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